Unlock the Secrets to Perfect Chicken Recipes!
Cooking the perfect chicken dish can be a challenge, but with some tips and tricks from renowned chef, Simon Gault say goodbye to dry chicken forever. Discover the secret to moist and delicious chicken with Simon Gault’s Moroccan chicken marinade and 3 favourite chicken recipes. So explore our collection of tasty chicken recipes – let’s get started on creating delicious moist chicken.
Table of Contents
The Secret to Moist Chicken
Our first secret to moist chicken is marinating. Marinating is the process of soaking food in a seasoned liquid before cooking it. This helps to tenderize and flavor the meat, making it more succulent and flavorful when cooked.
The secret to a fantastic marinade is:
acid + fat + seasoning = incredible marinade.
Acid suggestions:
- lemon or lime juice
- balsamic vinegar (pomegranate, fig, or guava)
- red or white wine liqueur vinegar
- apple cider vinegar
Fat suggestions:
- extra virgin olive oil
- vegetable oils
- flavoured evoo oils (chili, lemon, wasabi, garlic or smoked)
- nut or seed oils
Seasoning suggestions:
- citrus zest
- garlic, onion, ginger
- seeds (fennel, mustard or coriander)
- Spices (paprika, cayenne, chilli, turmeric, or cumin)
- Herbs (oregano, rosemary, thyme, bay leaf or basil)
- Prepared Spices (Mexican, Moroccan, Indian, or Italian)
The possibilities for marinating chicken are seemingly endless.
If you prefer a sweeter marinade, your best bet is to add honey or pineapple juice, which will add to the tenderizing process.
Adding unsweetened greek yoghurt or milk will also tenderize with enzymatic ingredients.
Simple Moroccan Chicken Marinade
- 1/4 cup olive oil
- 1 tablespoon Moroccan seasoning
- 1/2 cup plain greek yogurt
- 2 cloves garlic, grated
- grated zest & juice of half an orange
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon honey (optional)
In a small mixing bowl, combine all the ingredients. Transfer to a zip lock bag with eight large chicken drumsticks or thighs. Ensure that the chicken is fully coated in the marinade. It’s also essential to use an airtight container or ziplock bag when storing the meat to keep out bacteria that could cause food poisoning.
You should allow at least 30 minutes (up to 8 hours) for the flavors to infuse into the flesh before cooking it – longer times will result in deeper flavors but don’t leave it too long as this could lead to over-marinating, which would ruin your dish.
Why is my Chicken Dry?
It is important to cook the chicken all the way through, but it doesn’t need to be cremated. The upper limit for the correct internal temperature is 74°C (165°F ). However, when cooking any cut of chicken or meat, you need to account for carryover cooking. Carryover cooking refers to the reality that food retains heat and continues to cook even after being removed from the source of heat. The larger and denser the item being cooked, the greater the amount of carryover cooking. After being removed from the heat source (oven, BBQ, etc.), the internal temperature can continue to increase 5-10°C (41-50°F) or more depending on the size and cut of the bird. So pull your chicken from the heat source 5-10°C (41-50°F) before reaching 74°C (165°F ).
Do yourself a favour and invest in a calibrated instant-read thermometer like a Thermapen if this is too steep, there are other cheaper options available.
Furthermore, resting times are just as crucial for cooking poultry properly since they allow juices within muscle fibers to redistribute evenly and make cooked poultry much more succulent once cut open compared if served immediately right after coming off the pan, BBQ grill, or out of oven without letting it sit first allowing juices time settle back down again into fleshy parts instead spilling out upon slicing prematurely resulting in dryer texture overall.
By understanding the secret to moist chicken, you can now confidently explore different cooking methods and recipes that will bring out the best flavour in your chicken.
Key Takeaway: For best results remove chicken from the oven, pan, or grill 5-10°C (41-50°F) less than its target temperature of 74°C (165°F).
What are Simon’s Favourite Chicken Recipes?
I have an amazing chicken breast recipe for you that I learned while living in Italy. “Lemon Sage & Garlic Chicken Breasts”, and it’s the tastiest chicken recipe you’ll ever try. The secret to its incredible flavor is that it steams in its own sauce, resulting in the moistest and most delicious chicken. Plus, it’s a convenient recipe as it can be prepped ahead of time and only requires one pan and one pot with a lid. Trust me; you won’t be disappointed.
My second recipe everyone just loves. “Roast Chicken on Mash with Peanut Slaw” This recipe was a signature dish of mine at Euro restaurant and was on the menu for 16 years. I also developed my Gault’s Italian Spice seasoning all that time ago to adorn my beautifully cooked roast chicken—this is my now-not-so-secret trick, sprinkled under and on top of the chicken skin.
Finally, I have to share my take on the classic “Hainanese Chicken & Rice” I first encountered this incredible dish as a chef representing New Zealand in Singapore. While it’s the most time-consuming recipe included, it’s worth every minute. Don’t wait for another lockdown to try it – this dish is just too delicious to wait for a special occasion.
Looking for more Poultry Recipe Inspiration?
Who sells Top-Quality Organic Chicken in New Zealand?
Bostock Brothers in Hawke’s Bay! Their chickens live the good life: they grow at a natural pace, eat organic maize grown right on the property, and roam around a former apple orchard. And to top it all off, they get to sleep in French-designed “chalets” Nice for some! Bostock Brothers’ commitment to ethical farming means that their chickens live longer, happier lives, setting them apart from the conventional free-range chickens that aren’t always so free-range.
Bostock Brothers Organic Free Range Chicken
How to cook frozen chicken thighs in a slow cooker
Conclusion
Cooking chicken can be a tricky task, but with the right recipes and techniques, you can make sure that your chicken is moist and flavourful every time. Stay tuned for my next blog on “Different Ways to Cook Chicken” until then don’t hesitate – get cooking.